Buffalo Chili con Carne Recipe

This classic recipe of the American frontier is so meaty you can almost eat it with a fork. The zippy combination of ingredients is a perfect complement to the buffalo. —Donna Smith, Fairport, New York

Directions

In a large kettle or Dutch oven, brown meat in oil; drain. Add onion and green pepper; saute for 5 minutes. Stir in remaining ingredients and bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until the meat is tender.Yield: 6 servings (1-1/2 quarts).

Originally published as Buffalo Chili Con Carne in Taste of Home
February/March 1994, p35

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"It has been a while since I made this but I remember only changing/adding a couple of things like leaving the green chilies out because I have young children. I remember it being very hearty, filling and tasty and the family enjoyed it! Yes, I'd make it again!"